Name: Mustard & Marmalade Chicken
Yield: Serves 8
Ingredients: ¼ cup orange juice; 10 g chives, snipped, or 10 g Italian parsley, roughly chopped (optional); 2 leeks, thoroughly washed and sliced; 1 onion, chopped; salt and white pepper to taste; ½ cup chicken stock; 3 tbsp English mustard; 2 tbsp wholegrain mustard; 2 sticks celery, sliced; 1½ cups marmalade; 1 bay leaf; 3 tbsp vegetable oil; 8 chicken breasts, deboned, skin-on

Preparation info

Serves
8

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

Would you believe that I used to rollerblade down Kings Road from Putney to get to Finns on Chelsea Green, where I worked as a chef in a small galley kitchen? A bunch of Australians, Kiwis and some South Africans too, we worked long days producing food for London’s high society: actors, pop stars and eccentric gentry, taking food to the country or entertaining in their London homes. This recipe is my scaled-up version of a comforting classic, very popular at that time. At a push you could w